Jerk Chicken and Stuffed Mini Bell Peppers

  • KellyDiff Posted: 04/15/12
    Worthy of a Special Occasion
    Philadelphia, PA

    I wanted to love this, and it was good, just not great, especially b/c it actually ended up taking a lot of time (I only make the jerk chicken, not the stuffed peppers). Couldn't find a serrano pepper so used a jalepano, but actually didn't have enough heat.

  • lmbaker320 Posted: 05/22/12
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    This recipe is worth making, and not time consuming at all. I had it on the table in maybe 35 minutes, the food processor does the work for you (and with grilling, minimal clean-up after!). I did add a second serrano to the mix and it was great, made the peppers, awesome, and made some brown rice with a diced jalapeno and cilantro stirred in, wonderful. Try it!

  • DianaSmyth Posted: 05/07/12
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    Good unique flavor. I didn't find it to be a time consuming recipe as indicated by previous comments. We used a whole chicken and butterflied it, saved the white meat, can't wait to use that in a salad. I only used 1/2 of the serrano, I was afraid it might be too spicy, definitely not the case, could have used the whole pepper. We also made the stuffed peppers recipe, it was my first time using the tiny bell peppers, loved them, will definitely use those again. I noted one of the previous comments indicated (not really enough filling for the peppers) I didn't find that to be the situation in my case (maybe my peppers were smaller.)

  • TheMomChef Posted: 05/24/12
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    While I enjoyed this and it was definitely easy to put together, I missed some of the basic flavors that make up Jamaican Jerk (cinnamon, nutmeg, garlic). The stuffed peppers more than made up for any lack. They are amazing. You can read my full review at: http://bit.ly/K0fLQT

  • stjohncook Posted: 04/16/12
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    My husband and I love this recipe. We make this almost every week. I used a habanero pepper.

  • GeeLisa Posted: 04/21/12
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    My family said "thumbs up" on this one. Contrary to a previous reviewer, if the recipe had called for scotch bonnet, we would not have even attempted it. We like spicy, but not that much heat. My husband thought a little more lime juice and less than a tablespoon of the sugar for the chicken would be better. It was a nice combination of flavors. The peppers were wonderful, like a jalapeño popper, but no heat, which was a nice balance to the chicken. As is usual with Cooking Light recipes it seems, I had to scrape the bowl to fill all 16 pepper halves with cheese mixture... and they weren't "stuffed". I would definitely make a little extra next time. I didn't think this was terribly time consuming, no more than most meals. But it did help to have someone else starting to grill the chicken while I finished the peppers. I think it matched the 40 minutes that was listed.

  • tnmj86 Posted: 06/02/12
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    The mini bell peppers have become a favorite, and stuffed with the cheese mixture were just fantastic. A big hit! I had plenty of mixture for my peppers, so it must depend on the size. Added a fruit salad and had a great meall!

  • Popsmear Posted: 04/19/12
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    Having eaten Jerk Chicken in Jamaica and often here around the Atlanta area I can say quite wholeheartedly this recipe is not worth your time.It calls for Serrano and not Scotch Bonnets, that should have tipped me off. It is missing some other key flavors and was just not very tasty. Do yourself a favor and look for a more authentic jerk recipe. The "Stuffed Mini Bell Peppers" were actually fairly good. That part could be used separately.

  • Amy0324 Posted: 04/20/12
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    This recipe was SO time consuming, but I wake up early in the AM so I did all the prep before work (did not take much time after work to grill everything). I like a lot of heat, so I did change some things. I added extra peppers and used the entire onion mixture to marinate the chicken (all day). Next time I will use Popsmear's idea of using Scotch Bonnets. For the stuffed peppers, I added more serrano peppers and hot sauce to the recipe. It was still not enough heat for me, but I will definitely make again (with scotch bonnets!). I also added parm & motz cheeses to the garlic bread...it was GOOD. :-)

  • teamallen Posted: 02/07/13
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    Both my husband and I LOVED this recipe!! I used boneless skinless thighs but made everything else as the recipe stated and it was phenomenal!! The Serrano definitely packs some heat, but when eaten with the stuffed bell peppers it's perfect. If you're shy with spicy foods, seed the pepper first for sure. This one is definitely gonna go in my favorites folder. :)

  • liafinney Posted: 06/27/12
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    As others note, this recipe is not "authentic", but then again, that is not CL's intent...and it is a recipe, not a blueprint. In other words, if you like hot, use scotch bonnets, not the serrano, but don't downgrade the rating because it doesn't include the hotter pepper! While I agree, for my taste, it could be hotter, what it really needs is more marinating time; I marinated for over 3 hrs and the flavor was just beginning to get under the skin, which I left on for grilling and removed for serving. The stuffed mini peppers are very good and could easily be served as an appetizer. I had more than enough cheese, but my peppers were petite. Served with a green salad and a glass of pinot noir. I'd likely make again, but add more heat and spices (I did add nutmeg, ginger and cinnamon) and let it marinate overnight if possible.

  • IreneG Posted: 05/21/13
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    Awesome recipe!! This produced juicy, delicious chicken and super yummy peppers. I agree with the others that those peppers would make a great, stand-alone appetizer! I substituted the serrano with a whole jalapeno and it was just enough spice for us.

  • jmeleeS Posted: 07/03/12
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    Great weeknight meal! Just made this meal last night, and really thought it was great. My husband and I agreed that the stuffed mini peppers had too much cream cheese stuffing (and I made more than the 8 mini's per the recipe), so if I made again, I would cut down on the stuffing by at least 1/2. I also roasted the peppers for 15 minutes in oven at 400 deg. We used bone-in thighs (skinned & trimmed) and I only marinaded in a zip lock bag about 10 minutes at room temp with the sauce. I think next time I would do at least 25 minutes at room temp to let the juices sink in. We don't care for allspice, so I used equal portions of cumin and coriander instead plus some cayane to kick up the spice. Will probably use scotch bonnetts next time to amp the heat even more. Otherwise, we really enjoyed. I served with olive oil & rubbed garlic crostini topped with avocado - wow! 5-star meal on a weeknight; can't get much better that that and we will definitely be making again - enjoy!

  • nuffin33 Posted: 06/05/12
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    We made this recipe two weeks ago... I made a note that the chicken was good, although I can barely remember it now. I can definitely remember the stuffed mini bell peppers - I have been craving them ever since, they were delicious! I can't wait for the peppers in my garden to grow so I can make these again!

  • LaraRR Posted: 08/16/13
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    I gave this 4 stars for the stuffed peppers. We will double the peppers next time - they were great. The chicken was just ok. I've had more flavorful jerk chicken recipes like Cooking Light's "Caribean Style Jerk Chicken".

  • daneanp Posted: 09/27/13
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    Great meal. I seeded the serrano thinking it might be too hot for us, but next time I won't. I also want to marinate the chicken a bit longer. My market didn't have mini peppers so I cut up some small, regular peppers. Huge hit. We'll definitely have this again. Served with Napa Cabbage and Snow Pea Salad (also from Cooking Light). Great combo.

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